Recipes Mexican bean and rice salad

Recipes Mexican bean and rice salad

Recipes Mexican bean and rice salad

Recipes Mexican bean and rice salad Hammer toe adds sweetness and crunch to this particular Mexican rice salad, served as the side or perhaps a light lunch. Mexican bean and rice salad

Ingredients

  • 1/2 cups whitened long-grain rice
  • 420g can corn kernels, drained, washed
  • 400g may red kidney beans, exhausted, rinsed
  • two avocados, reduce into wedges
  • 1/2 cup finely cut fresh great leaves
  • two long red chillies, carefully chopped
  • two teaspoons carefully grated lime rind
  • 2 tablespoons lime juice (or if you have to lemon juice)
  • 1/3 mug extra virgin mobile olive oil

Method

  • Step 1

    Cook rice in a saucepan of boiling, salted water for twelve minutes or till tender. Drain nicely. Rinse under chilly water. Drain. Great.

  • Step 2

    Place corn, coffee beans, rice, avocado, mint, chilli, lime rind, lime juice and essential oil within a dish. Season with salt and spice up. Throw to combine. Serve.